By: Joan Schramm
This was very good, but quite bland, so the next time I made some changes. We're on a low-sodium diet so I didn't want to increase the salt. I added garlic, onion powder, and smoked paprika to the flour I dredged the chicken in. I increased the number of garlic cloves to 6. I added two minced shallots to the chopped onion to up that flavor. I also added 1 tsp dried marjoram with the dried thyme. Like others, I used bone-in thighs and removed the skin before cooking. Delicious, and this is definitely going into rotation for our meals.